Braciole di Maiale alla Napoletana

Ingredients

Equipment Needed

• •Heavy 6-quart Dutch oven with lid
• •Meat mallet or heavy pan for pounding
• •Kitchen twine or toothpicks
• •Tongs for turning

Instructions

1. 1

   Prepare the pork cutlets

   Place each pork slice between two sheets of plastic wrap. Using a meat mallet or the bottom of a heavy pan, pound the cutlets to an even thickness of about 1/8 inch. They should be roughly 5 by 7 inches, thin enough to roll but not so thin they tear. Season both sides lightly with salt and pepper.

   Ask your butcher to slice the pork thin. A good butcher saves you effort and gives you more even results than home slicing.
2. 2

   Make the filling

   In a small bowl, combine the pine nuts, drained raisins, grated Pecorino, parsley, and minced garlic. Mix with your hands until evenly distributed. The filling should be loose, not packed. You will divide this among eight rolls.

3. 3

   Assemble the braciole

   Lay one pork cutlet flat on your work surface. Place one slice of prosciutto on top, leaving a half-inch border. Spoon about two tablespoons of filling in a line across the bottom third of the cutlet. Roll the cutlet up tightly from the bottom, tucking in the sides as you go. Secure with two toothpicks or tie with kitchen twine at both ends. Repeat with remaining cutlets.

   Do not overstuff the rolls. Overfilled braciole burst during cooking and look slovenly on the plate. Restraint serves you here as it does everywhere in Italian cooking.
4. 4

   Brown the braciole

   In a heavy Dutch oven or braising pan, heat the olive oil over medium-high heat until it shimmers. Working in batches to avoid crowding, brown the braciole on all sides, turning them carefully with tongs. Each batch takes 6 to 8 minutes. The surface should develop a deep golden crust. Transfer browned rolls to a plate.

5. 5

   Build the sauce base

   Reduce heat to medium. Add the diced onion to the pan and cook, stirring occasionally, until soft and translucent, about 8 minutes. Scrape the browned bits from the bottom of the pan as you stir. These are flavor. Pour in the white wine and let it bubble until nearly evaporated, about 2 minutes.

6. 6

   Add tomatoes and braise

   Add the crushed tomatoes and stir well. Season with salt. Return the braciole to the pot, nestling them into the sauce. The sauce should come about halfway up the rolls. Bring to a gentle simmer, then reduce heat to the lowest setting. Cover the pot with the lid slightly ajar.

   A covered pot traps moisture but can make the sauce watery. A slightly ajar lid allows slow evaporation while preventing the sauce from reducing too quickly.
7. 7

   Simmer until tender

   Let the braciole simmer very gently for 2 to 2 1/2 hours, turning them once halfway through. The sauce should bubble lazily, not boil. The meat is done when a fork slides in and out with no resistance. If the sauce becomes too thick, add water by the quarter cup. If too thin, remove the lid entirely for the last 30 minutes.

8. 8

   Rest and remove ties

   Transfer the braciole to a cutting board and let them rest for 10 minutes. Remove the toothpicks or twine. The rolls should hold their shape on their own now. Taste the sauce and adjust salt as needed.

9. 9

   Serve in the Neapolitan tradition

   Cook the pasta in abundant salted water until al dente. Drain, reserving some pasta water. Toss the pasta with enough sauce to coat generously, adding pasta water if needed. Serve this as the first course with grated Pecorino. The braciole follow as the second course, either whole or sliced on the bias to reveal the filling, with a spoonful of sauce over each. This is how Sunday dinner works in Naples.

Chef Tips

• •Pork leg is more traditional and has slightly more flavor from the connective tissue. Loin is leaner and easier to slice thin. Either works, but leg rewards patience with silkier texture.
• •Soak the raisins in warm water, not wine. Wine makes them too soft and they lose their distinct sweetness. You want them plump but not mushy.
• •The braciole improve overnight in the refrigerator. The flavors meld and the meat firms up for easier slicing. Reheat gently in the sauce before serving.
• •Do not discard the sauce after serving the pasta. It freezes beautifully and makes an exceptional base for future braises or a quick pasta supper.

Advance Preparation

• •The braciole can be assembled, rolled, and refrigerated up to one day before cooking. Bring to room temperature for 30 minutes before browning.
• •The complete dish, braciole in sauce, can be made two days ahead and refrigerated. It genuinely improves with time. Reheat gently over low heat.
• •The sauce without the braciole freezes well for three months. The braciole themselves freeze adequately but the texture suffers slightly.

Frequently Asked Questions

Nutrition Information

1 serving (about 530g)